Fish Fusilli

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  • Duration
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  • 6-8Servings

Ingredients

  • 1 (1-lb) box fusilli pasta, cooked according to package directions, divided
  • 1 (20-ounce) package Gefilte Fish completely defrosted
  • 1 (8-ounce) package feta cheese crumbled into large pieces
  • 1/3 cup chopped dry spinach, fresh or frozen
  • 2 teaspoons prepared minced garlic
  • 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme
  • 2/3 cup breadcrumbs, divided
  • 1/8 teaspoon cracked black pepper
  • 3 teaspoons extra virgin olive oil, divided
  • 1 tablespoon butter or margarine, divided
  • 1 (28-ounce) can of crushed tomatoes, divided
  • 1/2 cup fresh grated parmesan or shredded mozzarella, divided

Preparation

  1. Preheat your oven to 400 F.
  2. Cook pasta according to package directions for “al dente” – run cold water over it and set aside.
  3. While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
  4. Spread the remaining breadcrumbs on a cookie sheet.
  5. Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.
  6. Heat a large skillet with 1/2 of the butter and oil.
  7. In batches, begin to sauté the balls on all sides, until golden brown.
  8. With a slotted spoon, transfer to paper towel lined plates.
  9. Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.
  10. In layers, coat the bottom of a 15x10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.
  11. Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.